Sherry Chicken Breasts W/ Shrooms and Capers |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I threw this together because the ground beef wasn't thawed. I must say I think it turned out rather well and the upside is it's cheap and fast. There were no leftovers. I suppose you could use cream soup but I didn't have any. Ingredients:
3 lbs flash frozen boneless skinless chicken breasts |
6 teaspoons capers |
8 ounces canned mushrooms |
4 ounces sherry wine |
1 teaspoon cornstarch |
2 tablespoons olive oil |
pepper |
6 ounces cold water |
16 ounces egg noodles |
Directions:
1. Cook chicken in onive oil till juices run clear and no longer pink.
2. Mix all other ingredients and pour over chicken.
3. Simmer until sauce is thickened to your liking.
4. I served this with egg noodles because that's what I had on hand.
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